Creamy, nutty, and perfectly sweet, this no-bake pecan cream pie features a smooth filling made with cream cheese, maple syrup, and whipped cream, all nestled in a buttery crust and topped with more pecans and whipped cream.

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🧾 Ingredients

• 1 (9-inch) pie crust, baked and cooled (store-bought or homemade)

• 1 cup heavy whipping cream

• ¼ cup confectioners' sugar

• 2 (8 oz) packages cream cheese, softened

• ½ cup light brown sugar, packed

• ¼ cup pure maple syrup

• 1½ cups pecans, finely chopped, divided

• 8 oz whipped cream (for topping)

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👩‍🍳 Instructions

1. Whip Cream: In a large bowl, beat heavy cream and confectioners' sugar until stiff peaks form. Set aside.

2. Cream Cheese Mixture: In another bowl, beat cream cheese, brown sugar, and maple syrup until smooth.

3. Combine: Fold the whipped cream into the cream cheese mixture until fully incorporated.

4. Add Pecans: Fold in 1 cup of the chopped pecans.

5. Assemble: Spoon the mixture into the cooled pie crust and smooth the top.

6. Chill: Refrigerate for at least 4 hours, or overnight.

7. Top: Spread whipped cream over the chilled pie and sprinkle with the remaining ½ cup chopped pecans.

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🍽 Servings: 8

Prep Time: 15 min | Chill Time: 4 hrs | Total Time: 4 hrs 15 min
Calories per slice: ~743 kcal